Recipe: Truffles in cocotte like A Sousceyrac

Name: Truffes en cocotte comme A Sousceyrac
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 portions
Ingredients: 4 truffes fraîches crues (mélanosporum) de 35 g environ100 g de bloc de foie gras taillé engros carrés (1cm x 1cm)40 g de petites morilles cuites(trempées et cuites au bouillon)10 cl de porto rouge20 cl de fond de veau préparé20 g de beurresel et poivre du moulinPour la préparation du Lut6 cuillers à soupe de farine mélangée avec un peu d'eau froide et quelques grains de gros sel pour en préparer ,ainsi, une pâte épaisse.

By chef patrick ★ ★ ★ ★ ★ 5/5 (14 reviews) Starters

Prep 15 min

Cook 40 min

Total 55 min

Servings 4 serv.

Ingredients for 4 servings

4 fresh raw truffles (melanosporum) of approximately 35 g each
100 g block of foie gras cut into
large squares (1cm x 1cm)
40 g of small cooked morels (soaked and cooked in broth)
10 cl of red port wine
20 cl of prepared veal stock
20 g of butter
salt and freshly ground pepper
For the preparation of the Lut
6 tablespoons of flour mixed with a little cold water and a few grains of coarse salt to prepare, thus, a thick paste.

Step-by-step directions

1- In a sauté pan melt the butter then add your truffles, salt and pepper well and let them sweat covered for 7 minutes, then add the port reduce by half and finally add the veal stock, test the seasoning add your morels, cover and let infuse off the heat, covered for 15 minutes.

2- Preheat your oven to 190°(th 6-7)

3- Pour your truffle preparation into an earthenware terrine, add the foie gras cubes then close with the lid and taking between your hands make a snake of paste (lut) to completely seal the top (because no smell should escape). You can make a small decoration around the edge and brush it with egg.

4- Put in the oven for 20 minutes

5- Remove your terrine let rest 10 minutes then bring it to the middle of the table.
Using a thick knife break the lut and serve your guests a truffle coated with this divine sauce sprinkled with morel heads...
This recipe served on foie gras toasts, was a specialty of our starred Parisian restaurant "A Sousceyrac", when the maître d'hôtel (my brother Luc) opened this cocotte in front of the clients the aroma of truffle filled the entire dining room...
As for myself, I never buy my truffles before January 20th so I "caniffe" them and I am fairly sure that my truffles will be ripe and of course as a chef from Lot originally I prefer those harvested around Lalbenque.